1-Gather and prepare all ingredients, including chopping the onion and jalapeño, and mincing the garlic.

2-Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it’s hot and shimmering.

3-Add the diced white onion and seeded jalapeño, sautéing them for about 2-3 minutes until they soften.

4-Stir in the 3 teaspoons of minced garlic and cook for another minute until fragrant.

5-Mix in the ½ cup of drained black beans and the 10-ounce can of drained diced tomatoes with green chilies, letting them warm through.

6-Pour in the two lightly beaten eggs, scrambling them directly into the mixture until just set.

7-Add the 3 cups of cooked rice, along with 1 tablespoon of Worcestershire sauce, 2 teaspoons each of cumin and oregano, 1 teaspoon paprika, and ½ teaspoon chili powder. Stir well and season with salt and pepper to taste.

8-Finally, fold in the 1 cup of finely shredded cooked pulled pork and cook for a few more minutes until everything is heated through and combined.